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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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We love new potatoes and all things fresh and green which appear along with them in late spring and early summer. This came from what was on hand today and I think it tastes great. I had hoped to see what it would taste like as potato salad tomorrow but, alas, there wer no left overs. I'm looking forward to switching up the herbs as the season progresses. Ingredients:
20 small new potatoes, scrubbed |
1/4 cup pancetta, diced |
8 asparagus spears, chopped in 1-inch lengths |
3 scallions, chopped |
1/4 cup fresh dill, roughly chopped |
1/4 cup fresh cilantro, roughly chopped |
1/3 cup greek yogurt, thinned with milk if necessary |
salt and pepper |
Directions:
1. add potatoes to a large pot of rapidly boiling salted water.
2. cook until for tender (about 15 minutes).
3. meanwhile, fry the pancetta to crisp it and render the fat. set the crisped bits aside.
4. saute the asparagus until crisp tender in the pan that had been used to cook the pancetta.
5. when the potatoes are cooked, drain and mash each once with a fork. This gets the inside a bit accessable to the other flavours but they still remain chunky.
6. mix all of the other ingredients in and combine.
7. be a little careful with the salt because the pancetta may be quite salty.
8. serve hot.
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